A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

¼ tsp caster sugar

Method

Whizz the shallots in a food processor until finely chopped. Add the roughly chopped chilli, ¾ of the ginger and all the lime zest, then whizz to a chunky paste. Tip into a frying pan with 1 tsp oil and some seasoning, then fry for a couple of mins until fragrant.

Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through. Meanwhile, make the rice (see right).

Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.

When the chicken is ready, remove it to a plate to rest. Sit the roasting tin on the hob. Spoon off any excess fat, then gently heat, adding the remaining lime juice and a splash more fish sauce, scraping up the chicken juices to make a sauce. Chop the remaining coriander, then stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken, sauce and sticky rice.

Tip

Finish the mango

Slice the remaining fruit, drizzle with
a little lime juice, layer in glasses with
ready-made rice pudding, then chill
until ready to serve. Or, melt brown sugar with a little lime juice
in a frying pan, then toss in cubes of mango
(or pineapple) until caramelised. Serve hot
with a scoop of coconut ice cream.

Tip

Sticky coconut rice

Soften the reserved shallots in 1 tsp
oil for a couple of mins, then stir in
1 tbsp creamed coconut and 140g
basmati rice. Cover with enough cold
water to come 1cm above the surface,
bring to a simmer, cover, then cook for
8 mins. Stir (it should be sticky and
almost cooked), cover, then leave to
stand off the heat for 5 mins.

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Comments, questions and tips

Comments (22)

johnT76913th May, 2015

Quite how people have not figured out that this is exactly what most restaurant s are producing (but on fancier plates) is quite beyond me, I’m a retired restaurateur and this is the sort of dishes we used to knock out at £15 a plate and make a fortune from the poor unsuspecting punter, it’s all change now though, restaurants are now the haunt of the over cashed, I would recommend people dine more at smaller quieter venues to get quality and value, actually mayor London event catering venues you will find the very best and innovative cooking around at the moment (these companies like Seasoned Events are doing all they can to hang on to their contracts so these companies tend to take more chances and work harder. Failing that get a good-pub-guide, the food served there is as good as any top restaurant.

This tastes good but I'm taking a star off for a badly written recipe. The halving of the lime juice is not clear so I just did what I thought sounded right because we eat a lot of Thai food at home. 15 minutes was definitely not enough time to roast the chicken breasts but it may have been because ours were rather large. All in all, it's a recipe we will try again but with quite a lot of tweaking.

I used skinless fillets and they produced no juice so there wasn't any chicken flavour to make the sauce with so I just used fish sauce, sugar, lime juice and coriander. Didn't like the rice much, really sloppy, not like sticky rice I've had in restaurants. We love spicy food but two bird eye chillis was way too much! I loved the apple salad (mango wasn't ripe enough to use) and would definitely make this all again with tweaks.

The rice worked really well and was very tasty. The chicken was also nice. Not 100% sure about the salad but maybe just a personal taste thing. We didn't really get much of a sauce. Be careful to save some lime juice for the final sauce - the recipe doesn't really make it clear to do this.

I loved this dish. I too have found it difficult to buy chicken breasts with the skin still on so what I have done is bought chickens when they are on offer and have taken the breasts off myself. This worked out very economical when we had frinds over for dinner. I also increased the chilli in the stuffing mix a little. The recipe I felt was a little unclear with the making of the sauce but I bumbled throug and it all came out well.

Just a note for those who like me are calorie counting - the above nutritional values per serving doesn't count for the sticky coconut rice. The values for the rice per serving are 301 kcals, protein 6g, carbs 57g, fat 7g, sat fat 5g, fibre none, sugar 1g, salt 0.01g

We have had this recipe a few times and always really enjoy it, if I haven't been able to get chicken breasts with skin on, I have used skinless but it isn't the same and the spice paste goes a bit dry. I have also tried cutting a pocket in the chicken and filling that with the paste this works better but doesn't look as appetising.

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Questions (3)

mandnlee6th Feb, 2015

What is the nutrition, ie calorie, sat fat for the sticky rice please? It's quite tricky to plan a meal health wise if you are not given all the facts. Would this also be possible with other recipes? I am aware there are a lot to get through, but would save the planner so much time and headache. Thank you very much.

Hi mandnlee, thanks for getting in touch. Unfortunately it isn't possible to include nutritional information for optional or suggested items as it would make it difficult for those wanting to mix and match their meal. However, any of the following would be fine and they all have nutritional info included on their respective pages.

Tips (1)

bigmentaldavy4th Jul, 2014

3.75

This was a great dish with a good combination of flavours. However, like some of the other comments, a bit lacking in juices to make the sauce.If using skinless breasts. One way to remedy this is add a combination of 100 ml of water and some lime juice to the bottom of the roasting tin, then cover the chicken and tin tightly with tinfoil. Place it in the oven for part of the chosen cooking time, then remove the tin foil for the remainder. (I cooked longer than advised - 20 mins covered and 10 mins uncovered)This gives you succulent chicken with juices for a sumptuous sauce.

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